Tri Color Hummus
Make this tri color hummus to pack up a gift or just to dress up your weekly hummus bowl.
Start with your basic hummus recipe then add sun-dried tomatoes to a one third and add spinach to another third. Layer in a jar and it will be even more gorgeous than it is delicious, and that's not an easy thing to do.
Serve with Zaatar Spiced Pita Chips.
- Duration
- Prep Time
- 1 ¾ cupsServings
Ingredients
- 1 (15-ounce) can chickpeas, drained
- ⅓ cup sesame (tahini) paste
- 1 clove garlic, peeled
- Juice of ½ lemon (about 2 tablespoons)
- 1 teaspoon salt
- ¾ - 1 cup water
- ½ cup sun-dried tomatoes in oil
- ½ cup frozen chopped spinach, thawed and squeezed dry
- 1 clove garlic
Preparation
1. Place chickpeas, sesame paste, garlic, lemon juice and salt in a food processor.
2. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached.
3. Chill in refrigerator 1 hour before serving.
Tip: When serving a single flavor of hummus, serve on a flat plate and use the back of a spoon in a circular motion to smooth out the hummus. Top with a few dashes of sumac or paprika, and drizzle with olive oil.
Variations:
Sun-Dried Tomato Hummus. Combine 1 cup prepared classic hummus and ½ cup sun-dried tomatoes in oil, drained in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving.
Spinach & Garlic Hummus. Combine 1 cup prepared classic hummus and ½ cup frozen chopped spinach, thawed and squeezed dry, and garlic in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Add salt to taste. Chill in refrigerator 1 hour before serving.
